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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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Fathers Day Newbie HELP

edited 9:54AM in EggHead Forum
I'm a fairly recent newbie with my big green buddie. Done steaks, chops, burgers on it. Today I'll be hosting a family gathering. I went to Sam's Club and picked up a boneless pork loin, 9 pounder, cut in two chunks so it will fit (and also to use two separate rubs). I've smoked these on a traditional water smoker before, and it took close to 6 hours. Any suggestions on temperature to use for the Egg, and how long approximately it will take. Of course I don't have much time to figger this out.[p]Thanks for the support![p]


  • GfwGfw Posts: 1,598
    <p />MNMacQ, The last one that I made I did at a dome temp of 350 degrees - I put it on at 4:30 and it was done just prior to 6:30 - I took it off at an internal temp of 160 - sonme will tell you that it can come off a little sooner.[p]Good luck!

    [ul][li]Gfw's BBQ[/ul]
  • djm5x9djm5x9 Posts: 1,342
    MNMacQ:[p]Just want to second Gfw's cooking suggestion. I tend to pull mine at an internal of 155*. Longer, slower cooks produce shoe leather for this lean cut . . .

  • Dr. ChickenDr. Chicken Posts: 620
    You've heard from two of the "Eggsperts"! If Tim M or Nature Boy jump in there, you'll have a 'forum' of eggspertise to draw from. Seriously, any of the four will show you how to do a porkloin to puuuurrrrrfection! So will a lot of others here on the forum. Follow their advise and your famioly will think you are the expert![p]Good luck! Dr. Chicken

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